Keto Adobada Tacos
Savor the bold flavors of Keto Adobada Tacos, a low-carb twist on the classic Mexican street food that’s brimming with smoky, spicy goodness. Tender pork shoulder is marinated in a rich blend of guajillo and ancho chilies, garlic, cumin, and lime juice, then slow-cooked until irresistibly juicy and shred-worthy. Instead of traditional tortillas, these tacos are nestled in crisp lettuce leaves, making them perfect for keto and gluten-free diets. Topped with fresh cilantro, diced onion, and creamy avocado, each bite is a delicious explosion of flavor and texture. Whether you’re hosting a gathering or looking for a satisfying weeknight dinner, these keto-friendly tacos are sure to be a hit.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 5 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 0.25 cup vinegar
- 0.25 cup lime juice
- 4 pieces garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 12 pieces large lettuce leaves
- 0.5 cup fresh cilantro
- 0.5 cup diced onion
- 1 piece avocado
Instructions
Cut the pork shoulder into 1-inch cubes and set aside.
Remove the stems and seeds from the guajillo and ancho chilies then soak them in hot water for 15 minutes to soften.
In a blender, combine soaked chilies, vinegar, lime juice, garlic, cumin, oregano, salt, and black pepper. Blend until you have a smooth paste.
Place the pork in a large mixing bowl and pour the chili paste over the pork, ensuring each piece is coated. Marinate in the fridge for at least 1 hour or overnight for better flavor.
Preheat the oven to 300°F (150°C).
Heat olive oil in a large oven-safe pot over medium-high heat. Sear the marinated pork in batches until browned on all sides.
Once all the pork is browned, return it to the pot, cover with a lid, and place in the preheated oven. Cook for about 3 hours, or until the pork is tender and easy to shred.
Remove pork from the oven and let it cool slightly. Shred the meat using two forks.
To assemble the tacos, use large lettuce leaves as wraps. Fill each leaf with a generous portion of adobada pork.
Top with fresh cilantro, diced onion, and slices of avocado.
Serve immediately and enjoy your Keto Adobada Tacos.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 10.5 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6486 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
